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Chicken and Leek Pie
A classic British pie filled with chicken and leek in a rich, creamy sauce, all wrapped up in buttery shortcrust pastry and baked until golden.
Total time
65 min
Prep
20 min
Cook
45 min
Difficulty
medium
Cuisine
British
Ingredients
700gcooked chicken, roughly chopped
3large leeks, sliced
3 tbspbutter
3 tbspplain flour
500mlchicken stock
1/2 cupcream
1 tsptarragon or thyme
salt and pepperto taste
2 sheetsshortcrust pastry
1egg, beaten
Instructions
1
Cook leeks in butter 8 minutes. Stir in flour.
2
Add stock and cream. Simmer until thick. Add chicken and tarragon. Season. Cool.
3
Line a pie dish with one pastry sheet. Fill.
4
Top with second pastry sheet. Crimp. Brush with egg.
5
Bake at 200°C for 30-35 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
561
Protein
59.8g
Fat
25.4g
Carbs
21.7g
Fiber
1.7g
Sodium
687mg
Reviews
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